Process of making cheese



Patented May 2 1, 1835 r e UNITED STATES PATENT OFFICE 1 raocass ozmo cnssss Carl FrchneriEvansvme. Wis.

No Drawing. Applieationllay 4, 1988 Serial No. 9,372 r 1 Claims- (cl. 99-11) a This invention relates to'cheese and cheeseapproximately degrees Fahrenheit; Furthercontaining compositions and the process of makmore, the loaf-type cheese so prepared shows ilrst ing the same. It relates more particularly to quality, with the body of A No. 1 fancy cheese,

cheese and cheese-containing compositions someeven after a long period in an incubator. I times called process cheese and sometimes loaf The amount of calcium sulphite which should a cheese, and to the process of making the same. be mixed with the batch depends upon various It is one of the objects of the invention. to imfactors. All of the causes of secondary fermenprove cheese and the process of making it. tation may not be definitely known and someof In the making of loaf-type cheese, natural them may be due to ingredients added to the 10 cheese is usually first comminuted, that is, subnatural cheese. However the cheese itself may 10 divided in some way as by shredding, grinding contain bacteria, yeast or other organisms which and the like. That is done for the purpose of cause secondary fermentation, and that condirendering the melting or cooking thereof easier tion may be, determined by inspection of the natandto facilitate the admixture, if desired, of vaural cheese itself, perhaps most expeditiously berious ingredients. fore it undergoes the commlnuting process. An 15 The comminuted cheese is heated, usually in experienced cheese maker can, by taking a secsteam heated kettles. A suitable melting or tion of the natural cheese, determine approxicooking temperature is approximately 190 degrees mately how much it is apt to ferment, or in what Fahrenheit. In case the cheese does not contain state of fermentation it is already in. He will go enough natural moisture a predetermined amount acccrdinsly add to the ba of h a d h e e8 of water is added. At times butter, pimento, or hereinbefore described. an amount of calcium other ingredients, are also added depending upon sulphite which from his exp rience he has found the type of cheese it is desired to manufacture, will prevent the fermentation. I have found that The mass in the kettles is suitably stirred and the cheeses which are most an to ferment r as mixed and is then poured hot into suitable consuch cheeses as brick, Ameri n 1 Limbul'ger. tainers, of various shapes, lined with tinfoil, or The amount of calcium sulphite necessary, I into glass or other jars. Where the term loafhave found. w vary o pp xi te y e t type cheese is used in this specification it 1 ounces to twelve ounces for every one hundred therefore to be understood that it is the type of pound batch of natural cheese. That is, the p rso cheese referred to rather than the particular centa e f ca c u s p e by w is t np c iform in which it reaches the consumer, whether metely five tenth! of -P -11 to pp o in the shape of a loaf, or other shapes in cartons, me y v n y fiv One hundredth? of One D or in jars, centum of the weight of the natural cheese.

It has been found that for various reasons loaf- Obviously the amount of calcium sulphite necas type cheese sometimes ferments or continues to worry will also depen p n whether all of the ferment, orat any rate gases are formed within cheese u t m p the One hundred P un the cheese, in which condition it is unsuitable for batch, for xamp e, i n11 in the. same state or sale, and the containers may even be broken by whether a part of it is considered by the cheese reason of the great gas pressure. maker to be in suchstate as to require little or 40 It is a further object of the invention to overno addition of calcium sulph and n ther part 40 come those difliculties', and more specifically to 18 considered to be in Such State as to require provide a loaf-type cheese and the process of aoon iderable amount of calcium sulphite topremaking it which will prevent the secondary fer- V nt fermentation. ment'ation or production of gas, thus not only In Vi w 0! h 1 1 8 1 8 it will b understood to preventing the swelling of the cheese, or the y those Skilled in h a ha my inv ntion as breaking of containers, but greatly improving the illustrated n the s ns process and r nfl e nins qu ty of the cheese, product embodies advantages other than those I have found that if calcium sulphite, preferp ifi a y P in u suss sted r in; also, ably in a powdered form, is added to the heated that t e particular p ess d product ay be natural cheese or cheese-containing composition variously c ans d and modified. While r ain n 50 and thoroughly mixed therewith, before the batch all of those advantages .or a 801118 0! m; is put into the containers in which it is to be a so that my vent on a d h part cular emshipped, that fermentation and formation or bodiment thereof herein described, may be gases is prevented and that the cheese will keep adapted to other uses, either without change, or ll indefinitely, 'even at incubator temperatures of with such changes as are within the ability of I only, and that my invention is not limited thereto.

I claim:

1. The process of making loaf-type cheese, which includes the use of comminuted natural cheese, heating said cheese, adding to said cheese a predetermined quantity of solid calcium sulphite, by weight up to approximately seventy-five one hundredths of one per centum of the weight of said cheese, mixing said calcium sulphite with said cheese, and thereafter putting said mixture into containers.

2. The process of making loaf-type cheese, which includes mixing selected ingredients including comminuted natural cheese, heating saidingredients, adding to said ingredients a predetermined quantity of solid calcium sulphite, by weight up to approximately seventy-five one hundredths of one per centum'of the weight of said cheese, mixing said calcium sulphite with said ingredients, and thereafter putting said mixture into containers.

3. The process of making loaf-type cheese, which includes the use of comminuted natural cheese, heating said cheese to a temperature of approximately 190 degrees Fahrenheit, adding to said cheese a predetermined quantity of 1 solid calcium sulphite, by weight up to approximately seventy-five one hundredths of one per centum of the weight of said cheese, mixing said calcium sulphite with said cheese, and thereafter putting said mixture into containers.

which includes the use of comminuted natural cheese, heating said cheese, adding to said cheese a quantity of solid calcium sulphite by weight approximately five tenths of one per centum to approximately seventy five one hundredths of one per centum of the weight of said cheese, mixing said calcium sulphite with said cheese, and thereafter putting said mixture into containers.

5. The process of making loaf-type cheese, which includes the use of comminuted natural cheese, heating said cheese to a temperature of approximately 190 degrees Fahrenheit, adding to said cheese a quantity of solid calcium sulphite by weight approximately five tenths of one per centum to approximately seventy five one hundredths of one per centum of the weight of said cheese, mixing said calcium sulphite with said cheese, and thereafter putting said mixture into containers.

6. The process of making loaf-type cheese, which includes the useof comminuted natural cheese, and the mixing with said cheese of a quantity of solid calcium sulphite, suflicient to prevent fermentation of said cheese after the processing of said cheese, to produce loaf-type cheese, has been completed.

7. The process of making loaf-type cheese, which includes mixing selected ingredients including comminuted natural cheese, and the mixing with said ingredients of a quantity of calcium sulphite, sufiicient to prevent fermentation of said mixture of selected ingredients after the processing of said ingredients, to produce loaftype cheese, has been completed.

CARL FREHNER. 

